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Ayurvedic sweet Channa Dal

Ayurvedic sweet Channa Dal

Chana Dal - also known as Channa Dal - are halved chickpeas, which are suitable for particularly rich legume dishes and Indian dals.

Ingredients and preparation "Sweet Channa Dal"

Ingredients for 4 servings:

  • 250 g Channa-dal (peeled, split chickpeas)
  • 1.5 liters of water
  • 5 big tomatoes
  • 4 tablespoons grated coconut
  • 2 tbsp raw cane sugar
  • 2 tsp black molasses
  • 3 tablespoons of ghee
  • Ground 1/2 teaspoon cumin
  • 4 bay leaves
  • 1 teaspoon grated ginger1 / 2 teaspoons asafetida (asant)
  • 2 teaspoons salt
  • a few fresh coriander leaves


Soak the dal for 3 to 4 hours, strain into a sieve and drain.

Bring the water to a boil with salt in a large saucepan, then add the dal and bay leaves.

Cook over medium heat for at least 30 to 40 minutes, occasionally scooping off the foam.

Remove the lid, stir several times and simmer on low heat.

Wash the tomatoes, chop them and add them to the Dal with 1 tablespoon ghee. Cover the pot again.

In the meantime, heat the remaining ghee in a smaller saucepan and fry the cumin briefly. After a few seconds add the grated ginger, the asafetida powder and the grated coconut. Roast the mixture, stirring constantly, over a low flame for about 3 minutes. Then put it in the hot dal with the sugar and black molasses. Stir well and simmer for another 5 minutes.

Season again before serving and garnish with the coriander leaves.


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